5 from 5 votes
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Healthy Chocolate Zucchini Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen muffins

Ingredients

  • 3/4 cup coconut sugar or brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1-1/4 cups milk
  • 2 teaspoons vanilla extract
  • 2 cups white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup tightly-packed shredded zucchini
  • 1 cup semisweet chocolate chips or chunks

Instructions

  1. Preheat oven to 425F. Lightly grease a 12-cup muffin tin. Set aside.
  2. In a large bowl, whisk sugar, oil, eggs, milk, and vanilla until smooth. In a medium bowl, combine flour, cocoa, baking powder, and salt. Gently fold flour mixture into liquid mixture until just combined. (batter will be very thick) Fold in shredded zucchini and chocolate chips.
  3. Divide batter between greased muffin cups and smooth tops. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 15 minutes.
  4. Cool muffins in pan 5 minutes before transferring to a wire cooling rack.

Recipe Notes

Store muffins in an airtight container at room temperature up to 3 days. Muffins may be frozen up to 1 month.